In the meantime brown a tsp of fennel seeds in a dry pan. Set apart.
For the sauce vierge: cut another garlic clove finely and brown in some olive oil. Add more oil, 2 tbsp soy sauce and a tbsp Ricard. Add fennel seeds. Keep warm.
De-skin a tomato, remove the seeds and cut into small cubes.
Fry the fillets of mullet, skin side down till crisp. Turn the heat off and then turn the fish for another 2 mins.
In the meantime finish the mash with some olive oil and cream.
Serve as shown, the green is tarragon.